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Recipes
Dumplings
By Cooky
1. Drop by spoonfuls onto soup top, not right down into the liquid
- sift together
- 1 1/2 cup sifted flour,
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- Stir in only until blended.
- 3/4 cup milk
Stuffed Grape Leaves
By Cooky
1. Make the filling: Heat the oil in a 12-inch saucepan
- 1/4 cup olive oil
- 1 cup diced yellow onion
- 1/2 scallions, chopped
- 2 cloves (about 1 tablespoon) garlic, peeled and finely chopped
- 1 pound ground beef
- 1/3 cup split green peas
- 2/3 cup basmati rice, rinsed
- 1/2 cup fresh dill, finely chopped
- 1/2 cup fresh tarragon, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 1 tsp ground cinnamon
- 1/4 tsp saffron threads
- Grape leaves, rinsed and stem removed
- 1/2 cup freshly squeezed lemon juice
- 1/4 cup sugar
Hot and Sour Shrimp Soup
By Cooky
Thaw shrimp following package directions
- 340 g package frozen uncooked large shrimp, peeled
- 900 mL carton chicken broth
- 14 g package dried oyster mushrooms or 8 ounce package sliced button mushrooms
- 2 tablespoons minced fresh ginger or 1 1/2 teaspoons grated fresh ginger
- 3 tablespoons white vinegar
- 1 teaspoon granulated sugar
- 1/8 to 1 teaspoon hot red chili flakes
- 1 teaspoon dark sesame oil
- 1 inch bundle of six rice stick noodles, about 50 g
- 2 green onions, sliced
Milliondollar Squares - B
By Cooky
Mix cookies with 1/4 cup of the butter
- 1 small package Dad’s Oatmeal Cookies, crushed
- 1 cup butter, to be melted. Save ¼ cup butter for the top.
- 6 ounces chocolate chips
- 2 cups icing sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1/2 cup crushed walnuts
Broccoli and Cheese Quiche Pie
By Cooky
1. Crust – mix together all ingredients
- Crust Ingredients
- 1 cup shredded cheddar cheese
- 3/4 cup all purpose flour
- 1/4 tsp salt
- 1/4 tsp dry mustard
- 1/4 c soft butter
- Filling ingredients
- 1 1/2 c broccoli, pieces
- 1 c evaporated milk
- 1 c chopped onions
- 1 c slice fresh mushrooms
- 1/2 tsp salt
- 1/4 tsp nutmeg
- Pinch black pepper
- 3 eggs, lightly beaten
Lamb Stewed with Parsnip, Bacon, Fennel & Red Wine
By Cooky
1. Heat bacon and oil in a 6-qt
- SERVES 4–6
- 2 tbsp. olive oil
- 4 oz. bacon, cut into 1/2" pieces
- 1 lb. boneless lamb shoulder, trimmed and cut into 2" cubes
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup flour
- 1 tbsp. fennel seeds
- 2 cloves garlic, roughly chopped
- 1 medium yellow onion, roughly chopped
- 1 bay leaf
- 2 cups dry red wine
- 1 cup chicken stock
- 1 bay leaf
- 2 cups dry red wine
- 1 cup chicken stock
- 2 parsnips, peeled and cut into 1" pieces
- 1 medium fennel bulb, trimmed and cut into 1" wedges
- Cooked spätzle or crusty bread, for serving
Cucumber Soup
By Cooky
A delicious cold soup. Make the day before
- 2 8" English cucumbers, peeled
- 2 T butter
- 1/4 c chopped green onions
- 4 cups clear chicken broth (I have used boxed and a good quality cube)
- 1 T wine vinegar
- 1/2 tsp dried tarragon (or more), crushed
- 3 T Cream of Wheat (quick cooking)
- 1 cup sour cream
- Salt and White Pepper
- 12 paper thin slices of cucumber, skin on, for garnish
Lisa’s Bannock
By Cooky
1. Heat oven to 350°F 2. Mix flour, salt and baking powder in a large bowl
- 4 cups flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2/3 cup oil
- 1 3/4 cup water
- Raisin Bannock
- To dry ingredients, add 1/2 cup of sugar and 2 cups of raisins. Grease cookie sheet, but do not add flour.
Georgia/Sally Woodards Curried Ham n Pork Balls
By Cooky
Also made with ground beef (not good with ground turkey)
- 1 # cooked ham
- 1 # ground raw pork
- 2 c fine breadcrumbs
- 2 eggs, beaten
- 1 cup milk
- 1 tsp salt
- sprinkle of seasoned salt (optional)
- Cooking Sauce
- 1 1/2 cup brown sugar
- 1 T dry mustard
- 1 T curry powder
- 3/4 c white vinegar
- 3/4 c water
Suzanne’s Port-Glazed Mushrooms
By Cooky
1.Cut stems off mushrooms even with edges of caps
- 4 servings
- 1 pound of medium mushrooms (fresh)
- 3 T olive oil
- 2 T tawny Port
- 1.5 tsp balsamic vinegar
- 1.5 tsp honey
- 0.5 tsp salt